Confit of peppers, tomatoes and sweet red onion

Posted by Al Pryzbylski on December 05, 2012 0 Comments


1 1/2 pounds small whole sweet tomatoes such as cherry or grape
1 large red onion, sliced thin
1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller
8 large garlic cloves
1 - 2" sprig fresh rosemary, leaves only, stem discarded (optional)
1/2 cup fresh, herbaceous-green EVOO such as our Cobrancosa from Portugal
1/3 cup crisp, good quality white wine
1 tablespoon Bella Gusta Traditional Balsamic vinegar

2 teaspoons sea salt or kosher salt
Fresh ground pepper to taste

Adjust rack to middle of oven, and preheat to 300.

In a medium roasting pan (9"x13") or a 12" oven safe skillet, combine the first five ingredients.  Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine.  Season with salt and pepper.

Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes.  Slow roast for 4 - 4 1/2 hours.

The resulting confit, or tomato "jam" can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow roasted meats or poultry.

Bon Appetito

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